Khaman Dhokla (Steamed Gram Bread)
- Time
- 15–25 minutes
- Servings
- 2–3
Ingredients
Dhokla
- ½ tsp oil
- 1 cup Bengal gram flour
- 1 ½ tbsp semolina flour
- 3½ tsp white granulated sugar
- 1 tsp ginger and green chile paste
- Salt to taste
- 1 ½ tsp fruit salt
Topping
- 1 tsp oil
- 2–3 curry leaves
- ½ tsp mustard seeds
- ½ tsp sesame seeds
- 2 green chiles, chopped
- 1 pinch of asafoetida powder
- 2 tbsp chopped coriander leaves
Method
- Grease a 125 mm (5-inch) diameter tin with oil.
- Combine the gram flour, semolina, sugar, ginger chili paste, and salt in a bowl. Mix in just enough water to get a thick batter.
- Add the fruit salt and 2 tsp water. Wait for the bubbles to form, then mix gently to distribute the leavening through the batter.
- Pour the batter immediately into the prepared tin, and swirl the tin clockwise in order to spread the batter in an even layer.
- Immediately place the tin in a steamer. Cover and steam for 12–15 minutes, or until the dhoklas are cooked.
- Remove from the steamer and set aside to cool slightly.
- Heat the oil in small pan, and add the mustard seeds.
- When the seeds start crackling, add the sesame seeds, green chillies, curry leaves, and asafoetida. Mix well and sauté on a medium flame for a few minutes, stirring continuously.
- Remove mixture from the flame, then add 2 tbsp of water and mix well.
- Unmold the dhokla and cut into equal pieces. Spread the topping mixture on top, and serve immediately, garnished with coriander.